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Buttermilk Coconut Bread

Total Time

Prep: 15 min. Bake: 1 hour + cooling


1 loaf

A tropical aroma fills the kitchen whenever I bake this irresistible quick bread. The coconut topping adds a touch of visual flair, and mouthwatering flavor to every bite of this tender loaf. —Cindy Steffen, Cedarburg, Wisconsin


  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2-1/3 cups sweetened shredded coconut, divided
  • 1 large egg
  • 1-1/4 cups buttermilk
  • 6 tablespoons butter, melted
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract


  1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened.
  2. Pour into a greased 9x5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 slice: 227 calories, 10g fat (7g saturated fat), 25mg cholesterol, 234mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 3g protein.

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